Baked Asiago and Caramelized Onion Hummus Dip

It’s the Friday before the Super Bowl, which means the finalization of menus and the making of grocery lists for the big game. Without the Steelers in the Super Bowl we don’t have any big party plans, but it’s still a great excuse to enjoy some favorite snack food. I hope you’ve enjoyed some of the new dips that I’ve showcased here this week; I wanted to close out the week with a fabulous spin on what is a delicious, but sometimes boring, dip – hummus. With a few different ingredients and a short time in the oven, everyday hummus is transformed into a sophisticated-tasting dip that’s casual enough for the Super Bowl but elegant enough to serve for a shower or dinner party.

For the most part this is created like any other basic hummus recipe – garbanzo beans, garlic and olive oil are pureed together in a food processor. This version adds a bit of sesame oil along with the olive oil for a punch of flavor, and a little bit of rosemary and Asiago cheese. The kicker, though, is that you put the hummus into a small casserole dish and then top with gorgeous caramelized onion and more Asiago cheese, and pop it into the oven. Warm, a little cheesy, and popping with flavor. I love it! I have a soft spot for pita chips with my hummus, but you could serve anything you’d like – tortilla chips, toasted baguette, carrots, celery, etc. This is the perfect snack for a party of two, whether it be for the Super Bowl, movie night, or catching up on your favorite shows!

Directions:

1. Preheat oven to 450 degrees F.

2. In a large skillet over medium heat, melt the butter. Add the onion and sugar; reduce the heat to medium-low. Cook and stir for 20 to 25 minutes or until the onions are very tender and caramelized. Coarsely chop and set aside.

4. Top with the caramelized onions and remaining cheese. Bake for 8 to 10 minutes or until the cheese is browned and the hummus is heated through. Garnish with rosemary. Serve with baguette slices, pita chips, carrots or celery sticks.

This sounds wonderful and healthy, not bad! I haven’t decided what dip to make, this or your loaded poato dip. Were not having a party, so I have to pick something that won’t kill me on calories, because I have no control and will eat the whole bowl!!

So, I saw this recipe this morning and was dreaming about it all day.
I made it when I got home as an ‘after school snack’ but um…my mom and I ended up eating almost the whole thing instead of making dinner.
It was SO incredibly delicious!
(I added about a teaspoon of lemon juice cause I thought it was too thick and I didn’t have sesame oil)
Now I want to put caramelized onions on everything!!

I was thinking about making hummus for the Super Bowl and this would be nice way to kick it up a notch. But this hummus seems to lack tahini and lemon juice, both of which I had considered essential to hummus. Is there a reason why they’re omitted or would it be okay to add a bit of each in?

Hi Sherry, Tahini and lemon juice are common in traditional hummus, but I’ve eaten and made countless variations with all sorts of twists. The sesame oil replaces the flavor that the tahini gives the hummus (sesame). If you really want to add some, I wouldn’t do more than a tablespoon of tahini and a squirt of lemon juice.

Boy this looks amazing. I just bought the best asiago cheese at Costco that has basil and olive oil in the cheese. I am going to use the remaining cheese to make this. Looks so good and I want some right now. Those pictures are yummy-licious!

I made this last weekend and I liked it overall. I loved the caramelized onions and asiago. I used lemon juice instead of water. I thought the sesame oil flavor was too strong (but my husband was fine with it). I think next time I will use tahini instead.